Crumble Cake with Pudding

Summary

Prep Time	15 mins
Cook Time	40 mins
Total Time	1 hr 25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

For the filling:

For the sprinkles:

300 grams flour
200 g butter, cold
100 g suar
1 pinch (s) salt

Instructions

First make the dough. All ingredients can be kneaded vigorously in the bowl at the same time (of course you can also use a food processor). Cover the bowl well and chill for 30 minutes.
During this time, prepare the pudding as usual, but with only half the milk, i.e. 500 ml, and let it cool down. Beat the egg under the (slightly) cooled pudding.
Lightly knead the shortcrust pastry again and press it into a prepared springform pan. Put the pudding mixture on top and smooth it out.
Use the ingredients for the crumble to make a crumble dough (it`s best to use your hands because you get a better feeling for when the crumble is exactly right). Sprinkle the crumbles over the pudding mixture.
Place the cake on the middle rack in the preheated oven and bake for 40 minutes at 180 ° C top / bottom heat or 165 ° C fan oven.
Please be careful, every oven is different. For me, a good 35 minutes are always enough, then the sprinkles are brown and the cake is ready.
Please let the cake cool down completely and only then cut it.
Tips: You can refine the crumble with cinnamon or make it crispy with cornflakes.
Instead of vanilla pudding, strawberry or chocolate pudding also tastes good!
Also tastes good with spelled flour.
The crumble cake stays fresh for a few days and is quick to prepare, because the shortcrust pastry does not have to sit for 30 minutes.

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